The biggest cause of food poisoning globally is the bacterium Bacillus cereus. New research suggests that the organism is more deadly than realized: the bacterium can produce 19 different variants of its harmful toxin.
Salmonella food poisoning has left 24 people in the hospital and 250 with gastro-intestional problems after a school principal's conference last week in Brisbane, Australia. Because the illness can take up to five days to emerge, there may be more cases.
Farmers’ markets are becoming increasingly popular, providing opportunities for people to purchase fresh produce as opposed to pre-packaged supermarket fare. A study in the U.S. warns about the presence of pathogens.
A holiday office party that should have been fun went horribly wrong on Wednesday after dozens of people attending the party became violently sick. Authorities say that food poisoning is the likely culprit.
Scientists have discovered how bacterial toxins that cause food-borne botulism are absorbed through the intestinal lining and into the bloodstream. The study offers insight into developing new approaches for blocking this poisonous substance.
According to the Centers for Disease Control and Prevention, 19,056 cases of food poisoning were reported in 2013 in the U.S.. However, many people do not report getting sick from contaminated food because they don't realize they have food poisoning.
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A system that concentrates foodborne salmonella and other pathogens faster than conventional methods has been developed. The device uses hollow thread-like fibers that filter out the cells, leading to faster detection.
The household refrigerator is implicated for food poisoning in a number of studies and reports. In many cases when people believe they've contracted the flu, it's actually food poisoning caused by your fridge.
More than 10 million pounds of snack foods and other products linked to a rare and potentially dangerous outbreak of E. coli poisoning are being held back and recalled by Rich Products Corp. of Buffalo, New York.
Canadian scientists have explained why sourdough bread remains fresher and lasts for longer. The reason is because during sourdough production, bacteria convert the linoleic acid in bread flour to a compound that has powerful anti-fungal activity.
Blowfish are not very good swimmers, they are dreary, nearly unsightly, they are covered with spines and contain a toxin about 100 times more poisonous than cyanide; however they are considered a delicacy and a highly coveted meal in Japanese cuisine.
The leaves of the plant that yields carob, a substitute for chocolate, are a rich source of antibacterial substances. These substances can fight the bacterium responsible for the food poisoning disease listeriosis.
Japan's health ministry has removed raw beef liver from its restaurant menus indefinitely, The Telegraph is reporting. Many in Japan are disappointed by the ban as raw beef liver (served with onions and sauce) is a very popular dish.
Tainted frozen food sickens hundreds in Japan. Maruha Nichiro Holdings, runs the factory that allegedly produced the tainted products (January 8, 2014). A human body is affected by the chemicals after consuming tainted food